Easiest Way to Diet Tasty lemon cheesecake!

Easiest Way to Diet Tasty lemon cheesecake! Delicious, fresh and tasty.

lemon cheesecake!. Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Refrigerate overnight, covering when completely cooled.

The lemon in this cheesecake is two-fold—it's in the batter in the form of zest and also on top of the cheesecake in the form of bright, smooth lemon curd.

When I serve this cheesecake, before cutting it, I like to pipe dollops of curd on top that I then smash-n-drag (technical term) with an offset spatula or the back of a spoon to create the flower.

It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it.

You can have lemon cheesecake! using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of lemon cheesecake!

1. You need of sweetened condensed milk.

2. Prepare of cream cheese.

3. Prepare of double cream.

4. Prepare of butter.

5. Prepare of lemons.

6. You need of digestive biscuits, crushed.

I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute.

My friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since.

The homemade lemon curd on top adds a tart, special touch!

The cake can also be made in three store-bought graham cracker pie shells. —Anne Henry, Toronto, Ontario.

lemon cheesecake! instructions

1. grease a 7inch loose bottomed cake tin..

2. melt the butter and combine with the crushed biscuits in a small bowl. Press into the base of the tin and refridgerate..

3. place the cream cheese in a large bowl and beat with an electric mixer..

4. slowly add the condensed milk, this will prevent any lumps..

5. beat in the double cream..

6. squeeze the lemons and add the juice to the mixture gradually..

7. mixture should be thick and creamy after the addition of the lemon juice..

8. pour over biscuit base and chill for an hour..

9. for a garnish i used finely grated lemon zest and finely chopped dark chocolate..

HOMEMADE LEMON CHEESECAKE WITH TWICE THE TARTNESS.

How much lemon can I fit into my homemade Lemon Cheesecake recipe?

I wanted to get pucker from the lemon juice and the sweet, citrusy aroma from the zest.

In a small bowl, combine cracker crumbs, butter and sugar.

This Lemon Cheesecake is smooth, thick and creamy!